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Kwolok posted:They mention food color powders but I've never even seen food color in powder form I see powdered food color in specialty baking aisles with all the extra decorating tools, but no where else in store. But it’s easy to find on the internet.
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Jan 14, 2022 05:58
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Kwolok posted:They mention food color powders but I've never even seen food color in powder form Oh dunno, in the recipe above it just says 1/2 tsp red food colouring. I assume that's the usual stuff. ^^ There we go. In a marinade with yogurt I don't know that it would make much difference either way tbh.
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Jan 14, 2022 06:04
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You don't need to add food colouring. People have become accustomed to seeing bright red/orange/yellow curries at poo poo westernised Indian restaurants; you won't see it at decent places that serve authentic food to primarily Indian customers, nor will you see it in home cooking. Most Indian dishes with a gravy will be brown - sometimes a subtle reddish brown, sometimes a subtle yellow brown, sometimes just plain brown.
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Jan 14, 2022 06:11
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The Lord Bude posted:You don't need to add food colouring. People have become accustomed to seeing bright red/orange/yellow curries at poo poo westernised Indian restaurants; you won't see it at decent places that serve authentic food to primarily Indian customers, nor will you see it in home cooking. Most Indian dishes with a gravy will be brown - sometimes a subtle reddish brown, sometimes a subtle yellow brown, sometimes just plain brown. Yeah it adds nothing to the dish at all. However, if you have guests and they're used to restaurant tandoori, some people like the bright red colouring and that's ok too.
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Jan 14, 2022 06:14
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Eh, I'd rather educate my guests as to what food is supposed to look like and let the flavour and quality speak for itself. It's good for people to have their preconceptions challenged. If they complained I'd just direct them to the Miss India down the road.
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Jan 14, 2022 06:18
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There is actually a vision taste connection that one could argue would be a good reason to give things a distinct color. No clue how that holds weight here.
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Jan 14, 2022 06:21
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The Lord Bude posted:Eh, I'd rather educate my guests as to what food is supposed to look like and let the flavour and quality speak for itself. It's good for people to have their preconceptions challenged. If they complained I'd just direct them to the Miss India down the road. Ok. I've eaten in holes in the wall in India (and China where red #7 is consumed by locals by the case) where food colouring was used. These weren't westernized hotel restaurants. It's just a thing. Nobody's forcing anyone to do it, but it's not just Johnny White's Tandoori Shack where it's a practice. But w/e it's not a big deal.
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Jan 14, 2022 06:21
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You run into this with Chinese food too. Those super red bbq pork...need red food coloring to look like that. But making cha siu at home, it didn't quite feel right without the extra red, it's just a thing.
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Jan 14, 2022 13:47
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Are we missing the bit where the point was 'restaurant-style'?squirrelzipper posted:Ok. I've eaten in holes in the wall in India (and China where red #7 is consumed by locals by the case) where food colouring was used. These weren't westernized hotel restaurants. It's just a thing. Nobody's forcing anyone to do it, but it's not just Johnny White's Tandoori Shack where it's a practice. But w/e it's not a big deal. Also this. Kwolok - Hope you enjoy!
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Jan 14, 2022 17:42
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Found some indian food color powder called Preema, gonna give it a shot lol
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Jan 14, 2022 18:38
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The Lord Bude posted:You don't need to add food colouring. People have become accustomed to seeing bright red/orange/yellow curries at poo poo westernised Indian restaurants; you won't see it at decent places that serve authentic food to primarily Indian customers, nor will you see it in home cooking. Most Indian dishes with a gravy will be brown - sometimes a subtle reddish brown, sometimes a subtle yellow brown, sometimes just plain brown. Yep, if you want your food to look a little better add some kashmiri red chilli powder or deggi mirch powder. They both add quite a bit of color to things with a very mild heat.
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Jan 14, 2022 18:53
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AnimeIsTrash posted:Yep, if you want your food to look a little better add some kashmiri red chilli powder or deggi mirch powder. They both add quite a bit of color to things with a very mild heat. Yes I use Kashmiri chilli powder quite a bit.
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Jan 15, 2022 02:26
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Speaking of Kashmiri chili powder, I have a couple of recipes from indianhealthyrecipes.com and they call for "red chili powder". I bought a package labeled "chili powder" at an Indian grocer, and when I use it in the quantities specified the result is so, so spicy. I didn't know until now that Kashmiri chili powder was a different thing, so I wanted to ask a dumb question - if an Indian recipe calls for red chili powder, which one should I assume it is? Should I assume the spicy one and just adjust the spice level for my sad American palate like I have been doing?
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Jan 18, 2022 04:03
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Just do whatever, basically. Everyone likes different spice levels so just treat the amounts as a recommendation rather than a requirement.
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Jan 18, 2022 05:27
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you ate my cat posted:I didn't know until now that Kashmiri chili powder was a different thing, so I wanted to ask a dumb question - if an Indian recipe calls for red chili powder, which one should I assume it is? Should I assume the spicy one and just adjust the spice level for my sad American palate like I have been doing? I would do this, or try substituting regular old cayenne pepper, which IME is not as spicy as the stuff from the Indian grocery. I think when they want you to use Kashmiri chili powder it's usually mentioned by name.
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Jan 19, 2022 04:39
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There is a kickstarter for an Indian spice recipe book called Masaleydaar: Classic Indian Spice Blends: http://kck.st/33HbROc . Would such a thing be worth the $10 they want for an ebook?
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Feb 3, 2022 18:55
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I think paying for Indian cookbooks is a bit of a fool's errand because there are a ton of great recipe websites online. But it might be a nice book anyways. It's very hard to tell without seeing sample recipes.
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Feb 4, 2022 03:44
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So uh, avakai huh. Wow what a different kind of flavor than anything I've ever tasted before.
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Feb 10, 2022 02:15
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It really goes for it! Most Indian pickles are pretty strong, and raw mango is pretty strong, so you put the two together and wow!
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Feb 10, 2022 09:57
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Kwolok posted:Can anyone recommend a good simple dal soup instant pot recipe? I recently tried a split pea soup because it was high in fiber and protein but it wasn't savory enough. There is a dal soup I LOVE at my local indian place called "Himalayan Daal Soup - Mixed lentil cooked with Himalayan herbs & spices". Something like that would be divine if its a simple recipe. Let me make a suggestion. Use your instant pot to make the beans in whatever time it takes. Then, when the beans are done cooking, knock up a tarka of whatever spices you like (the most basic version is just cumin seeds fried in hot oil), and dump it on the daal's head at the last minute. Pressure cooking enblandens the most well meaning of spicing attempts which is why I think you don't see a ton of recipes (written by an Indian person in India) that call for you to dump everything into the pressure cooker, and do the deed from start to finish. It might could work for like those long simmering curries and junk, but you still want to wake it all up with some kind of tarka or masala at the end.
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Feb 23, 2022 03:54
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Somebody mind posting a good conversation for "whistles" for a person without a pressure cooker? Also, just bought a dabba because I found a dope Indian market in town:  (It's Korean chili powder left over from the last kim chi batch don't tell anyone)
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Feb 23, 2022 07:41
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Soul Dentist posted:Somebody mind posting a good conversation for "whistles" for a person without a pressure cooker? Gorgeous dabba!
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Feb 23, 2022 08:15
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hello indian cooking goons! i wanted to try making an indian pizza and i was wondering if you had any suggestions for sauces, like the ones seen in this video
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Feb 24, 2022 20:09
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Any tomato chutney would work fine. Basically any green chutney would probably would work too. In fact I think basically any chutney would work. In the video it looks like the spinach curry sauce is probably just sarson ka saag. Dunno what the masala sauce is. Looks like a cream-based thing, probably what you'd make for chicken tikka masala or whatever.
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Feb 25, 2022 04:12
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alright thanks! the tikka masala sauce would be easier for me to make so I’ll try that one first
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Feb 25, 2022 23:41
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Soul Dentist posted:Somebody mind posting a good conversation for "whistles" for a person without a pressure cooker? To be honest, even the manufacturer says to set a timer when I bought my Hawkins pressure cookers. Assume about 3 minutes per whistle. So after your cooker hits full pressure, time 3 minutes per whistle and you’re good.
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Mar 2, 2022 13:28
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As long as I'm posting them in the vegan thread here are some fun Indian foods to check out: A fermented carrot drink Punjabi cauliflower stems Punjabi mashed turnips https://www.youtube.com/watch?v=Led7mBEbLlw https://www.youtube.com/watch?v=75VYn7D9WEI https://www.youtube.com/watch?v=uaqeScuUjTY https://www.youtube.com/watch?v=a77AhAJp_Yw https://www.youtube.com/watch?v=BgAWl5ggUcc
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Mar 2, 2022 14:19
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dino. posted:To be honest, even the manufacturer says to set a timer when I bought my Hawkins pressure cookers. Assume about 3 minutes per whistle. So after your cooker hits full pressure, time 3 minutes per whistle and you’re good. Except I don't own a pressure cooker
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Mar 2, 2022 16:05
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Soul Dentist posted:Except I don't own a pressure cooker I got a plain old-school one for $20 from Bed Bath and Beyond. (I’ve never actually used it, but… it was $20.)
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Mar 2, 2022 18:28
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Worked with them enough in professional kitchens to have three explode on me so I'm good with the scars I already have. Thank you though
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Mar 3, 2022 00:13
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Soul Dentist posted:Except I don't own a pressure cooker So then … find recipes that don’t use a pressure cooker? This is such a weird question. It’s like asking how to convert an air fryer recipe to a regular temperature, and then mentioning you don’t have an oven or an air fryer. If you don’t have a pressure cooker, cook the food on the stove for however long it takes to get done cooking. The reason for specific timings on a pressure cooker is that the lid is closed and you can’t test the food to see if it’s done.
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Mar 3, 2022 13:30
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Seems like most of the recipes posted in this thread use a pressure cooker? Maybe I should ask for some general guidelines on how long different types of lentils take to cook instead. I am capable of pre soaking and simmering things in a pot but with things like chilka urad dal or whole moong that I haven't used before it'd be cool to know what time to loving start dinner. I'll just Google it I guess.
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Mar 3, 2022 17:20
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Soul Dentist posted:Seems like most of the recipes posted in this thread use a pressure cooker? Maybe I should ask for some general guidelines on how long different types of lentils take to cook instead. I am capable of pre soaking and simmering things in a pot but with things like chilka urad dal or whole moong that I haven't used before it'd be cool to know what time to loving start dinner. I'll just Google it I guess. It's usually 30-45 minutes of simmering depending which one you're doing. It'll say on the back of the bag unless you're buying it loose in a store.
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Mar 3, 2022 17:25
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Soul Dentist posted:Seems like most of the recipes posted in this thread use a pressure cooker? Maybe I should ask for some general guidelines on how long different types of lentils take to cook instead. I am capable of pre soaking and simmering things in a pot but with things like chilka urad dal or whole moong that I haven't used before it'd be cool to know what time to loving start dinner. I'll just Google it I guess.
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Mar 4, 2022 03:35
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Soul Dentist posted:Maybe I should ask for some general guidelines on how long different types of lentils take to cook instead. TychoCelchuuu posted:(I have a chart I've made for cooking times of various lentils that I just refer to). 
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Mar 4, 2022 11:07
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It's for a pressure cooker! Even before I moved to India I used a pressure cooker for beans/lentils/etc. And here in India everyone uses a pressure cooker.
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Mar 4, 2022 12:49
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TychoCelchuuu posted:It's for a pressure cooker! Even before I moved to India I used a pressure cooker for beans/lentils/etc. And here in India everyone uses a pressure cooker. I think soul dentist is interested in the chart you have, and maybe others too.
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Mar 5, 2022 03:24
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von Braun posted:I think soul dentist is interested in the chart you have, and maybe others too.
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Mar 5, 2022 04:53
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What's that? You want some South Indian recipes? Well here you go: Onion sambar Beet rasam Pepper rasam Mushroom pea kurma Cauliflower kurma Cauliflower and peas
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Mar 9, 2022 13:31
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